Sesame Free Rosemary Walnut and Pecan Mix
Roasted nuts are one of those snacks that feel effortless to make but taste like you put in serious effort. Walnuts and pecans get tossed with olive oil, fresh rosemary, a touch of maple syrup, and a warm blend of cumin, smoked paprika, and optional cayenne before heading into a low-and-slow oven. The result is deeply fragrant, lightly sweet, and just the right amount of smoky — the kind of snack that disappears from the bowl faster than you expect. Store-bought spiced nut mixes can be a minefield for anyone avoiding sesame, since tahini, sesame oil, and sesame seeds sneak into a surprising number of seasoning blends. Making your own means you control every single ingredient, and this lineup is completely free of that concern. The nuts crisp up beautifully as they cool, so patience in those last few minutes pays off. Keep a batch in an airtight container and you've got a crowd-pleasing snack, a cheese board upgrade, or a salad topper ready to go all week.
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Learn more →Ingredients
8 servings
- 1 ½ cups raw walnut halves
- 1 ½ cups raw pecan halves
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp maple syrup
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ¾ tsp kosher salt
- ¼ tsp black pepper
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the walnuts and pecans with the olive oil, rosemary, maple syrup, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Toss until every nut is evenly coated.
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